Total 5 hours (includes draining the ricotta)
Active 60 mins
Makes 20 cannoli
Cannoli is such a special treat. Everytime I go to an Italian restaurant I look for it on the menu. Every bite of a good cannoli is fluffy, airy and delightful with a nice crunch from the shell. This recipe has a light, creamy filling made even more decadent with a tiny hint of orange zest and shaved chocolate. My mom loves to serve these at parties as a festive dessert instead of a cake or pie.
TIP: Be sure to add the filling to the shells right before serving to keep them crisp.